My Aunt Alexandra first taught me how to make this, the BEST CUCUMBER SALAD, years ago. I’ve been enjoying and sharing the recipe ever since, in fact, it’s one of my most-requested. All goes to prove, it’s that good.
I usually have all the ingredients in the fridge, the only exception being the fresh dill. This year I’m growing dill in the garden, so it’s there whenever this salad comes to mind.
The recipe is remarkably easy to pull together with only a few suggestions:
The quest whenever you’re making a treasured family recipe to make it taste just like it did way back when. I’ve learned the key to getting this salad just right is to use farm-fresh cucumbers, preferably field grown.
I especially like this salad when made with “burpless” cukes – head HERE though to learn more about other varieties that you might also find pleasing.
It’s important to prepare the salad fresh and serve it immediately. Cucumbers have a tendency to release their juices once cut, and any serious delay will leave you with a limp salad. So whether you make this at home or at the cottage, your marching orders are to make and eat it straight away! Nobody wants a droopy, withered salad!